Refrigerate your chicken no more than 2 hours after cooking to prevent bacterial growth.
If the chicken skin is too difficult to grasp, use a paper towel or try dipping your fingers in salt. Don’t worry about pulling the skin off wing tips, joints, and other parts of the chicken that can’t easily be peeled.
You can freeze your bones and use them to make healthy bone broth or chicken stock in the future.
If the power goes out on your freezer, eat your food within 24 hours before it spoils.
If you decide to thaw your chicken in the microwave, open the microwave door and check the chicken’s temperature regularly to ensure it does not begin cooking in there. Avoid using a slow cooker to thaw your chicken as the heat may promote bacteria growth and spoil your meal.
Spray your skillet with a non-stick oil before cooking to prevent the chicken from attaching to the pan.
